7 Principles of HACCP Exam | Verified Exam Questions and Answers |
Latest Updated Study Material 2026
Question:
1. HACCP
Answer:
-systematic approach to the ID, evaluation, & control of food safety hazards
-based on common sense application of technical & scientific principles to the
production process from "farm-to-fork"
-focused solely on HAZARDS
-based on PREVENTION rather than inspection
Question:
2. HACCP plan
Answer:
written document that delineates the procedures to be followed
Question:
3. HACCP system or the result of implementing the HACCP plan
Answer:
program
Question:
4. 7 steps of HACCP 1. Conduct a Hazard Analysis.
2. Identify Critical Control Points.
3. Establish Critical Limits.
4. Establish Monitoring Procedures.
5. Establish Corrective Actions.
6. Establish Verification Procedures.
7. Record Keeping Procedure.
Answer:
Question:
5. Principle 1
Answer:
develop a list of biological, chemical, & physical hazards that are:
, -reasonably likely to occur
-reasonably likely to cause injury or illness if not effectively controlled
Question:
6. Principle 1 con-
siderations
Answer:
-raw materials, & ingredients during storage, processing, product storage, distri-
bution & final prep
-thorough hazards analysis is the KEY to preparing an effective HACCP plan
Question:
7. Principle 1 pur-
pose
Answer:
-ID hazards & associated control measures
-ID any needed modifications to product or process to better ensure product
safety
-provide a basis for determining CCP's in principle 2
Question:
Answer:
2 steps of hazard 1. hazard ID
analysis 2. hazard evaluation
Question:
9. hazard ID
Answer:
-review ingredients, activities @ each step of processing, equipment used, final
product, method of storage, distribution, intended use & consumers
-brainstorming to ID biological, chemical, & physical hazards that may be intro-
duced, increased, or controlled during processing
Question:
10. hazard evalua-
tion
Latest Updated Study Material 2026
Question:
1. HACCP
Answer:
-systematic approach to the ID, evaluation, & control of food safety hazards
-based on common sense application of technical & scientific principles to the
production process from "farm-to-fork"
-focused solely on HAZARDS
-based on PREVENTION rather than inspection
Question:
2. HACCP plan
Answer:
written document that delineates the procedures to be followed
Question:
3. HACCP system or the result of implementing the HACCP plan
Answer:
program
Question:
4. 7 steps of HACCP 1. Conduct a Hazard Analysis.
2. Identify Critical Control Points.
3. Establish Critical Limits.
4. Establish Monitoring Procedures.
5. Establish Corrective Actions.
6. Establish Verification Procedures.
7. Record Keeping Procedure.
Answer:
Question:
5. Principle 1
Answer:
develop a list of biological, chemical, & physical hazards that are:
, -reasonably likely to occur
-reasonably likely to cause injury or illness if not effectively controlled
Question:
6. Principle 1 con-
siderations
Answer:
-raw materials, & ingredients during storage, processing, product storage, distri-
bution & final prep
-thorough hazards analysis is the KEY to preparing an effective HACCP plan
Question:
7. Principle 1 pur-
pose
Answer:
-ID hazards & associated control measures
-ID any needed modifications to product or process to better ensure product
safety
-provide a basis for determining CCP's in principle 2
Question:
Answer:
2 steps of hazard 1. hazard ID
analysis 2. hazard evaluation
Question:
9. hazard ID
Answer:
-review ingredients, activities @ each step of processing, equipment used, final
product, method of storage, distribution, intended use & consumers
-brainstorming to ID biological, chemical, & physical hazards that may be intro-
duced, increased, or controlled during processing
Question:
10. hazard evalua-
tion
